Description
Indulgent Carrot Cake Bars blend classic spices with moist, tender crumb and rich cream cheese frosting. Nutty pecans and warm cinnamon create a comforting dessert you’ll crave with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 3 eggs
- 8 ounces (226 grams) finely-grated fresh carrots
- ¾ cup (180 milliliters) avocado oil
- ½ cup (100 grams) granulated sugar
- ½ cup (100 grams) packed brown sugar
Dry Ingredients:
- 1 ⅔ cups (210 grams) all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- ½ teaspoon baking powder
- ¼ teaspoon ground nutmeg
- 1 pinch ground cloves
- ½ cup (60 grams) chopped nuts
- ¼ cup (40 grams) raisins (optional)
Cream Cheese Frosting Ingredients:
- 8 ounces (226 grams) low-fat cream cheese, softened
- 2 tablespoons (30 grams) butter, softened
- 1 teaspoon vanilla extract
- 3 cups (360 grams) sifted powdered sugar
Instructions
- Warm the oven to 350°F (175°C) and lightly coat a 9×9-inch (23×23 centimeter) baking pan with non-stick cooking spray.
- In a large mixing bowl, vigorously whisk vegetable oil, granulated sugar, and brown sugar until they form a smooth, well-integrated mixture.
- Crack eggs into the sugar mixture, adding vanilla extract, and blend thoroughly until the liquid ingredients are completely homogeneous.
- Sift together all-purpose flour, ground cinnamon, baking soda, salt, baking powder, ground nutmeg, and ground cloves in a separate bowl to ensure even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently but consistently to create a uniform batter without overmixing.
- Incorporate freshly grated carrots into the batter, gently folding in chopped walnuts or raisins for additional texture and flavor complexity.
- Transfer the batter into the prepared baking pan, using a spatula to spread it evenly across the surface, ensuring consistent thickness.
- Place the pan in the preheated oven and bake for 35-40 minutes, checking doneness by inserting a clean toothpick into the center – it should emerge without any raw batter clinging to it.
- Remove from oven and let the cake cool completely on a wire rack at room temperature for approximately 45-60 minutes.
- For the cream cheese frosting, beat softened cream cheese, unsalted butter, and vanilla extract in a medium bowl until smooth and creamy.
- Gradually sift powdered sugar into the cream cheese mixture, blending until you achieve a spreadable consistency with no lumps.
- Once the cake has cooled, generously spread the frosting across the top using an offset spatula for an even layer.
- Slice into square bars and serve immediately, or store in an airtight container in the refrigerator for up to 3-4 days.
Notes
- Customize your bars by adding chopped walnuts or pecans for a delightful crunch that elevates the texture and flavor profile.
- Store leftover carrot cake bars in an airtight container inside the refrigerator for up to 5 days, ensuring maximum freshness and taste.
- Create a dairy-free version by substituting cream cheese frosting with coconut whipped cream or a vegan cream cheese alternative.
- Get creative with toppings like toasted coconut flakes, mini chocolate chips, or a sprinkle of cinnamon to make these bars uniquely yours.
- Freeze individual portions wrapped in plastic wrap for quick grab-and-go treats that maintain their delicious moisture and softness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 310 kcal
- Sugar: 18 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1.5 g
- Protein: 3.5 g
- Cholesterol: 60 mg